Ingredients

6 tablespoons olive oil 3 pounds russet or other mealy potatoes, peeled and thickly sliced
1 ? large heads garlic, cloves separated but unpeeled
2 ? tablespoons chopped fresh rosemary
1 teaspoon salt
? teaspoon pepper
1 small white onion, thinly sliced

Directions

1. Preheat oven to 425 degrees F. Grease a large baking sheet, preferably large enough to hold potato slices in one layer, with 2 tablespoons of the olive oil; set aside.
2. Place potatoes and garlic in large pot with water to cover. Cover pot and bring to a boil. Uncover, reduce heat to medium and cook until crisp-tender, about 10 minutes. Drain. Transfer garlic to a bowl of cold water; when cool enough to handle, squeeze the cloves out their skin and place peeled cloves in a large mixing bowl. 3. Add potatoes to garlic. Add 4 tablespoons olive oil, the rosemary, salt and pepper, and toss gently with a rubber spatula until all the potato slices are coated with oil and seasonings.
4. Spread potatoes and garlic on prepared baking sheet. Roast 20 minutes, turning once. Scatter onion over top of potatoes and roast, turning once, until potatoes are well browned, about 20 minutes; for extra-crisp potatoes, roast another 10 minutes. Serve immediately.
When Nick Stellino serves these potatoes with his Roasted Chicken with Wine and Herbs or any roasted meat, he spoons 2 to 3 tablespoons of defatted roasting juices over the potatoes during the last 5 minutes of cooking to add extra flavor.
Country-Style Roasted Pot
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